Also called: Food Hall General Manager, Market Hall Operations Manager
Runs a food hall that houses 10 to 40 small food vendors, choosing vendors, managing shared spaces, cleaning and events.
She walks the food hall at 10 a.m. checking that trash bins are clean and seats are set. She meets a new taco vendor about his opening, settles a fight between two stalls about a shared sink, and plans a weekend music night. Later she reviews each vendor's sales.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Bachelor's degree (4-year), about 4 years after high school. Usually a hospitality or business degree plus restaurant or retail management.
Ways in: 4-year college, On-the-job training. Training cost: $60k – $150k.
Majors to look at: Hospitality Management, Real Estate, Business Administration.
Growing faster than average. Food halls keep opening in cities and suburbs.
Low risk for 10 years. Sales software helps, but managing vendors, staff and guests in person stays human.
Classes: Business, Marketing (DECA), Math.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.